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Thai Pork Burritos
 Courtesy of National Pork Board
  Serve With:
Servings: 4
Cucumber Vinaigrette Tropical Fruit Orange Sherbet Prep Time: 10 Min. Cook Time: 15 Min. What you need:
* 1 pound lean ground pork
* 2 Tbsp. grated fresh ginger root * 1 garlic clove, peeled and crushed *1 small onion, thinly sliced * 2 c. cole slaw mix with carrots * 1 tsp olive oil * 3 Tbsp. soy sauce * 2 Tbsp. lime juice * 1 Tbsp. honey * 2 tsp. spice ground coriander * 1/2 tsp red pepper flakes, crushed * 4 flour tortillas, warmed * fresh cilantro, chopped What to do:
1. Heat large nonstick skillet over high heat. Add pork, cook, crumble and stir until pork is no longer pink (about 3 to 4 min..)
2. Add ginger, garlic, onion and cole slaw mix. Stir-fry with pork for 2 min., until vegetables are wilted. 3. Add all remaining ingredients. Stir constantly to blend well, about 1 min. 4. Spoon equal portions of mixture onto warm flour tortillas, garnish with cilantro, roll up to encase filling and serve. * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com Wine pairings:
Riesling/Rhine, Gewürztraminer, Chenin Blanc
Nutritional information:
Calories: 435; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 57mg; Total Carbs: 50g; Fiber: 4g; Protein: 30g; Sodium: 1169mg;
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